Galician Style Octopus Recipes

PULPO A LA GALLEGA RECIPE- THE GENUINE GALICIAN-STYLE OCTOPUS RECIPE

Steps:

• Fill a large pot with water and put it on the heat (don't add salt).
• When it starts to boil, we have to "scare" the octopus. This technique consists of taking the octopus by the head and dipping it in and out of the boiling water three times (about 5 seconds each time).
• put the octopus in the water and once it starts to boil again, we let it cook for about 30 - 35 minutes.
• Once the cooking time is over, turn off the heat and let the octopus rest for another 15 minutes..
• Transfer the octopus to a bowl and put the potatoes, well cleaned, with skin on and cut in half, in the same water. Let them cook for about 15 minutes

GALICIAN-STYLE OCTOPUS

Steps:

• Fill a large pot with water and bring to a boil. Dunk the octopus in 8 times, fully submerging it. Then simmer the octopus until tender when pierced with a skewer, 35 to 40 minutes.
• Meanwhile, boil the potatoes in a separate pot until tender.
• Cut the octopus into tentacles with scissors (discard the rest), then sprinkle with the sea salt, drizzle with olive oil and sprinkle with the sweet and hot paprika. Serve with the potatoes.

OCTOPUS, GALICIAN STYLE

Steps:

• Thaw octopus if necessary, either for 24 hours in refrigerator, or for a few hours in a couple of changes of cold water. With a scissors, remove skinny tips of tentacles and, cutting through webbing that connects them, separate the 8 tentacles and discard head. (Alternatively, you can cook the octopus whole and cut it up after cooking.)
• Bring a large pot of water to a boil and salt it well. Put octopus in water and, when it returns to boil, cover and adjust heat so water simmers gently. Cook an hour or so, until octopus is tender. Meanwhile peel potatoes and cut into 2-inch slices. Lower them into water and cook until tender, about a half hour. Remove if they're done before octopus, and keep warm.
• When octopus is tender, remove it and drain. Put potatoes on a platter and cut octopus into pieces (again, a scissors is easiest); top potatoes with it. Drizzle all liberally with pimentón, olive oil and coarse salt, and serve hot or warm.